How To Cook Northern Pike, Deep-Fry Batter & Baking Pike
There are many nice ways to cook and eat pike. The real secret is to eat small pike and eat them while they are fresh. Northern Pike gets a little bit of a grainy texture to it after its been frozen. Fresh Pike taste the same as Walleye or Cod.
Flour & Oil:
Many people just roll the pike fillet in flour and deep-fry in oil or lard until the fillet is golden brown. This is a quick and easy way but it gets boring if you are cooking it this way every day for your shore lunch.
Eggs & Cracker Crumbs:
A very popular way of cooking fish, which was extremely popular in the 50s and 60s, yet is making a major comeback in popularity is to roll the fillet in flour, then dip in beaten eggs, then roll in cracker crumbs and fry in butter until golden brown.
If you go to the seafood section of your supermarket, you will find Clubhouse Tempura Batter, which is the batter you get in Japanese restaurants. Just follow the instructions when making the mix, except add a level teaspoon of salt. Then dip the fillet in the batter and deep fry until golden brown.
Lemon Pepper Shake-&-Bake is great for deep-frying. Just clean the fillets off and make sure they are damp, shake the fish in the mix and deep fry in oil or lard. For a thicker batter coating, dip the fillet in beaten eggs and then roll in Shake-&-Bake.
There are a million different recipes for Beer Batter. Below are a couple methods that are popular with fisherman and people that are camping.
Beer Batter Recipe #1:
1 cup of pancake flour
3/4 cup of beer
1 beaten egg
1 teaspoon of salt
Dash of pepper
Mix and dip fillets in batter to drop into hot deep fat (380 degrees). Cook for 2 minutes or until browned.
Beer Batter Recipe #2:
2 eggs, separate yoke and the egg white
1 tablespoon of oil or butter
1 teaspoon of salt
1/4 teaspoon of pepper
1-1/3 cups of all purpose flour
3/4 cup of flat beer
Beat egg yolks with oil, salt, and pepper. Add flour and beer to mix. Beat well and refrigerate for 3 1/2 hours. When you are ready to use, fold in stiffly beaten egg whites.